CHILLI PANEER DRY – PANEER RECIPES

As you all know, Chilli paneer is an Indo-Chinese recipe which has got an awesome blend of Indian & Chinese ingredients. I made this for my daughter’s lunch along with fried rice. She liked it a lot. I usually make gobi 65 and very rarely I make deep fried paneer recipes. But after trying this, I thought to prepare this very often in my kitchen. Its a great side dish for fried rice & dal rice. My daughter relished it with tomato sauce. U can have this as evening snack or as a starter recipe for lunch/dinner. Do try this for your kids , they’ll love it a lot.

INGREDIENTS
1 cup - 200ml

To marinate Paneer cubes – 1/2 cup (10 pieces) Ginger–garlic paste – 1/2 tsp Maida – 2 tbsp Corn flour/rice flour – 2 tbsp Cooking soda – A pinch Pepper powder – 1 tsp Water , Salt – as needed For the sauce Cooking oil – 2 tbsp G&G paste – 1 tsp Green capsicum – 1/2 no Big onion – 1 no (chop roughly) Green chilli – 1 no (finely chopped) Garlic cloves – 5 nos (-do-) Tomato sauce – 1.5 tbsp Soya sauce – 1/8 tsp  Pepper powder or red chilli powder – 1/2 tsp Spring onions – to garnish

METHOD

Soak paneer pieces in hot water for sometime. In a wide bowl , take the flour , g&g paste , salt & pepper powder. Add little water to make a thick batter. Drain all the water completely and then add the paneer cubes & make sure the batter coats the paneer pieces very well. Leave it aside. In a kadai , heat oil and saute the onions, green chillies and garlic. Now add all the tomato sauce, soya sauce, salt & mix well. Lastly add the capsicum pieces & saute for a minute. Capsicum should be crunchy. So don’t saute too much. Add the pepper powder. At the same time deep fry the paneer pieces & add them immediately to the above sauteed mixture & toss well for few seconds. By doing this way paneer pieces can retain its crispness for sometime while eating. ( For more crispness , deep fry paneer pieces twice before adding to the onion mixture (i.e first deep fry the paneer pieces &set aside. After it becomes warm again deep fry & add them to the sauteed mixture ) I got this tip from a road side chaat shop ) Serve immediately.Enjoy eating hot with fried rice or as starter !

I served like this for my daughter !

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KADAI PANEER – PANEER RECIPES

Kadai paneer was in my try list for long time. I never knew it’s so easy to make & a very tasty recipe. It tastes great with roti/phulka & mild rice varieties like jeera rice and veg pulav.. I had bookmarked sia’s recipe long time back. 

When I went through my bookmarked recipes, I got this link under restaurant style recipes. I made some changes for my convenience & to suit my family’s taste buds. Kadai paneer should be semi-dry in consistency like a stir fry. Crushed coriander seeds & kasuri methi are the star ingredients. 

Other than this, there can be many variations to this recipe. Some people use tomato puree & whole spices like cinnamon, cloves etc. I used chopped tomatoes, little tomato sauce & garam masala powder instead. It came out very well. My family loved its taste & flavour. Soft paneer & crunchy capsicum blended with masala gives a great taste to this recipe :) Do try & let me know how you liked it..

INGREDIENTS

For 2 persons

Cooking oil + ghee – 2 tsp + 1 tsp Crushed dhania – 1 tsp Jeera – 1/2 tsp Red chilli – 1 no Green chilli – 1 no Big onion – 2 nos Ginger garlic paste – 1 tsp Tomato – 3 – 4 nos (based on size) Turmeric powder – 1/4 tsp Red chilli powder –  1 tsp Garam masala powder – 1/2 tsp Kasuri methi – 1.5 tsp Tomato sauce – 2 tsp ( i used maggi rich tomato sauce) Small Green capsicum – 1/2 no Salt & water – as needed To soak in  hot water till use Paneer – 1 cup ( 10 - 12 cubes) Coriander leaves – 2 tbsp ( to garnish)

METHOD

Chop tomatoes, onions into very small pieces. Cube cut capsicum & set aside. Slit green chilli. Cut paneer into small cubes & soak them in hot water till use. It makes the paneer soft. No need to fry it. In  a kadai, heat oil + ghee & add the coarsely crushed dhania seeds. Then add jeera , pinched red chilli. saute for a second. Then add the onions, green chilli, Ginger garlic paste & saute till  raw smell emanates. Next add the tomatoes, turmeric powder, salt, red chilli powder & garam masala powder . Saute till tomato turns pulpy.. Add crushed kasuri methi & tomato sauce. Stir well. Now add the capsicum pieces & mix well. Sprinkle little water to make it wet if the mixture is too dry. But make sure capsicum should be crunchy. Lastly add the paneer pieces, mix well, add little water & simmer the flame completely . Allow it to cook for 5-7 minutes for all the flavour to get infused. Mix well, Switch off the flame, garnish with coriander leaves. It will be semi-dry to look. If you want it like a gravy, add little more water to make a paste, boil & serve.. Let it rest for 30 minutes before serving.  Serve with roti/phulka !

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Palak Paneer Recipe – How To Make Palak Paneer In Punjabi Restaurant Style

Recently I came across this Punjabi Restaurant style palak paneer recipe from HERE.  I have already tried Sindhi style palak paneer long back. As my husband doesn’t like paneer I don’t buy it often. I make paneer gravies very very rarely.  Even if I want to try, I first browse for some recipes which are close to restaurant taste. I can make him eat by telling “Its restaurant style “.  I tried PBM which was also a restaurant style recipe. 

Recently when I was browsing for punjabi restaurant style palak paneer recipe, I got this one. By seeing the comment section, I prepared this dish very confidently.

Yes, this recipe is “Truly a restaurant style recipe in 10 mins..”. My husband loved it.  Me too.

Please do not attempt this recipe without kasoori methi and garam masala. They are the star ingredients. As soon as I added kasoori methi and garam masala powder , the aroma that wafted through my house was awesome. I still remember that smell. I din't have fresh cream in my hand. So I used boiled milk with its skin which was also good in taste. Do try with fresh cream for your guests. They will be amazed!!

INGREDIENTS

Spinach/Palak leaves – 2 bunches (medium sized) Vegetable oil /Cooking oil  or butter - 2 tbsp Cumin seeds /jeera -  1 tsp Ginger, crushed – 1 inch piece ( I used G&G paste – 1 tsp) Garlic, crushed – 6 cloves Big onion ( finely chopped) –  1  Finely Chopped tomatoes – 4 nos ( I used very small tomatoes, if big use 2) Paneer, cubed (Indian cottage cheese) – 100 gms / 1 cup Dried fenugreek leaves (or kasoori methi) – 1 tsp (crush it well before use) Red chilli powder –3/4 - 1 tsp (adjust) Garam masala powder – 1/2 tsp Fresh thickened cream – 1 tbsp or Milk with skin / malai – 1.5 tbsp (less than 1/4 cup) Salt to taste Lemon juice – few drops ( add at the end , before serving)

HOW TO MAKE PALAK PANEER (RESTAURANT STYLE)

Remove spinach leaves from stems and wash it well.  Cook in boiling water for 3 to 4 minutes & then refresh in cold water, drain, squeeze out excess water and puree until smooth. Reserve this water and add to gravy. Alternately, you can saute the palak leaves in little oil along with one green chilli and grind to a paste.  ( add a tsp of sugar while it cooks which helps to retain its green color).  Chop tomatoes and onions.  Heat oil in a heavy pan.  Add cumin seeds, ginger & garlic paste and onions and fry until golden brown. Add tomatoes, salt and cook until they become soft and mushy.  Add the red chilli powder.    Saute for sometime and then add the spinach puree.  ( Keep the paneer cubes immersed in hot water till use) Add the paneer cubes. Stir  well and add kasoori methi ( crush it with your hands and add), garam masala powder. Boil for few mins. Add water if necessary. Gravy should be little thick in consistency . Add water accordingly as we are going to add milk skin/ malai in the next step. Add milk/ malai at the end. Mix well, leave it for a minute and switch off the flame. If you use fresh cream, add it,  mix well and switch off the flame. Add few drops of lemon juice if desired & Serve hot.

NOTE

Instead of blanching the leaves, you can also try sauteing them with little oil. Add sugar while you saute. I used red chilli powder here. Green chillies can also be used for variation and to get a greener gravy. But in the original recipe it is not mentioned. If you plan to add green chilly, saute it with leaves and then puree it along with the leaves. U can also try adding a pinch of fennel seeds powder while adding kasoori methi to get additional flavour. Boil some water in a bowl, switch off and put the paneer cubes till use. This keeps the paneer soft till end. No need to fry the cubes in oil. Its completely optional.

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PALAK PANEER – SINDHI STYLE

I tried this from Mallika badrinath’s cookbook.It tasted excellent and easy to prepare. Its a nice combo for roti  & naan..

INGREDIENTS 

• SPINACH/ PALAK bunches – 2  nos (medium size ) or 2 cups of leaves.
• Paneer – 1/2 cup
• Butter or  Ghee or oil – 2 tbsp

To grind

• Big onion – 2 nos.
• Tomato – 4 nos
• Green chilly – 3 - 5 nos
• Ginger – 1 inch piece
• Coriander leaves – 1/4 bunch
• Curry leaves – a few
• Cardamom – 1 no
• Cloves – 2 nos
• Cinnamon stick – 1 inch length
• Grated coconut – 1 tbsp
• Khus khus / poppy seeds – 1/2 tsp
• Dhaniya powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Jeera / cumin seeds – 1/2 tsp

Fresh cream or malai ( Milk skin/paalaadai) - 1 tbsp

METHOD

• Wash & chop the spinach leaves .Heat oil in a kadai and saute the leaves till it shrinks and cook well..set aside.
• Grind all the ingredients given under "to grimd"  to a smooth paste and finally add the cooked palak .. Grind smoothly and set aside.
• Heat a kadai with ghee / oil and add the ground paste. Saute till the raw smell disappears.
• Take the paneer cubes and put it in boiling water for 15 mins.Put the paneer cubes in the masala and add little water.
• Cover cook for sometime stirring in between.
• Switch off the flame and add few drops of lime juice and a tbsp of cream . Mix well & serve..

Enjoy hot with roti, naan ..
WISH U ALL A VERY HAPPY & PROSPEROUS NEW YEAR  :)

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